The Australian term for sprinkles is also called “100's and 1000's” (pronounced hundreds and thousands). The bread is commonly served at children's parties and every single bakery in Australia and New Zealand.
Traditionally, as Elliot mentioned, Australians use what they call "hundreds and thousands," or colorful, round sprinkles.
The phrase "Hundreds and Thousands" is an idiom and means "a large amount of". It is the Australian word for sprinkles.
The topping of fairy bread is also known as “nonpareils” but DEFINITELY NOT “sprinkles”. The term 100s & 1000s is so common in Australia that the labels for Tupperware containers even included a label for them!
Chocolate Fairy Bread – Also known as 'hagelslag' or 'chocolate hail'.
Fairy bread is actually the Australian name for the magic of sprinkles on bread, but apparently the Dutch need to duke it out with them for ownership of this best-breakfast idea.
Fairy bread dates all the way back to the 1920s in Australia where the recipe was first mentioned in The Hobart Mercury newspaper. The article describes children consuming fairy bread at a party. Since that time fairy bread has been particular to children's birthday parties in both Australia and New Zealand.
In England, sprinkles are known as "hundreds-and-thousands," which, as an American who had never heard that term before, I found to be incredibly accurate.
In British English, these are sugar strands or hundreds-and-thousands (the latter term alludes to their supposed uncountability). In the Northeastern United States, sprinkles are often referred to as jimmies.
Jimmies are tiny sugar strands of confectionery, typically in a rod shape, used to decorate desserts. They come in multi-colors or chocolate and are usually what people refer to when they say "sprinkles". Jimmies aren't just for decoration either.
Lamingtons – traditional Australian cake squares dipped in a velvety chocolate icing and sprinkled with desiccated coconut, they are moist, comforting, and utterly delicious!
The Australian term for sprinkles is also called “100's and 1000's” (pronounced hundreds and thousands). The bread is commonly served at children's parties and every single bakery in Australia and New Zealand.
Australians use a couple of other colloquial words for a hen's egg. The Australian English word googie or goog is an informal term that dates from the 1880s. It derives from British dialect goggy, a child's word for an egg. A closer parallel to the jocular bum nut, however, is the word cackleberry.
Drumstick
The trumpet-shaped cone ice cream with the chocolatey tip. There's the classic vanilla with chocolate and nuts, which probably everyone in Australia has eaten, plus a few new types to shake things up.
In Australia, "biscuits" are what Americans call "cookies," and these traditional treats date back to World War I.
In the United States, “Sprinkles” is probably the most popular catch-all term for all of these bits of garnish. But within that category, there are many names, shapes, and sizes: nonpareils, hundreds-and-thousands, jimmies, sanding sugar, pearl sugar, and dragees.
Streusel {pl} gastr.
Sprinkles have many names in many countries. In England, they are called “hundreds and thousands.” In Holland, they go by hagelslag. By most accounts, sprinkles were invented by French bakers in the 18th Century and called nonpareils. Added to cakes and confections, these treats were “without parallel.”
In the Netherlands, hagelslag refers to small pieces of confectionery, similar to sprinkles, that are used as a topping for buttered bread.
The sprinkles contain a regulated additive
Myers says Get Baked got the sprinkles from a wholesaler that imports them from the U.S. But the West Yorkshire Trading Standards agency deemed them illegal because they contain a coloring called erythrosine. In the U.S., it's labeled as FD&C Red No.
Although some believe the tasty treat might have been inspired by hagelslag—Dutch toast covered in chocolate sprinkles—both Australia and New Zealand claim to have originally invented Fairy bread all on their own.
Australia has a traditional bread called damper, also known as bush bread, a delicious unleavened bread baked on hot coals or in the oven and that can be ready in no time.